Barbecued corn and pumpkin salad

1
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
8
Difficulty
Moderate

Ingredients

pumpkin

750 g, Kent variety

corn

3 individual, husks and silk removed

light sour cream

¼ cup(s), (60ml)

coconut water

2 tbs

lime rind

1 tsp, finely grated

lime juice

1 tbs

green shallot(s)

3 individual, thinly sliced diagonally

fresh coriander

cup(s)

pumpkin seeds

1 tbs, pepitas, toasted

oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat a barbecue grill plate on medium heat. Cut pumpkin into thin wedges, no more than 1cm at thickest part. Lightly spray with oil and barbecue for 5 minutes each side or until tender and charred. Transfer to a large tray. Cook corn on grill for 15 minutes, turning as needed, or until tender and lightly charred. Cool slightly,then use a small sharp knife to cut kernels from cobs.
  2. Meanwhile, place sour cream, coconut water, lime rind and juice in a small bowl. Season with a pinch of salt and whisk to combine.
  3. Arrange pumpkin and corn on a serving platter. Drizzle with dressing and sprinkle with shallots, coriander and pepitas.

Start eating better than ever!